Healthy, Vegan, Gluten-Free & Sugar-Free Flapjacks Recipe

I am going to keep this one brief – just like the recipe, but I was really graving a sweet treat today and was able to produce these tasty, healthy snacks in just 30 minutes during my lunch break using ingredients from my food cupboard. So if you are a flapjack fiend (or flapajacks as I like to call them) you will be familiar with the buttery, sweet and chewy taste. I was skeptical if I could recreate this in a Vegan, Gluten-Free and Sugar-Free option, but I actually manged to pull it off with minimal effort and they taste great. Perfect for meal prep and they last all week long. An easy win.

Total Prep and Bake Time: 25 - 30 Minutes

Difficulty: Simple as

Serves: Approx. 16 Flapjacks (or less depending on how big you want to slice the pieces)

You will need a baking tray and large bowl for mixing

Ingredients:

· 250 grams gluten-free oats

· 100 grams of a plant-based spread (flora or olive oil spread) – a butter alternative

· 100 grams or raw / organic coconut sugar

· 100 grams of dried fruit mix (I used dried cranberry and sultana mix but you can use anything here even a dried fruit and nut trail mix – something you enjoy!) The sultanas are great for the chewy texture

· 80 grams of seed /nut mix – I used pumpkins seeds and sunflower seeds mix but again use your preference – I also crushed up some walnut halves and added to the mix – but this isn’t essential

· 4 tablespoons of almond butter

· 50 grams Desiccated Coconut plus extra for decorating

· 1 teaspoon sea salt

· coconut oil for greasing the tray

· 1 tablespoon of vanilla extract

· 2 tablespoons of organic maple syrup – for drizzling

Method:

• Pre-heat the oven to 180 degrees C

• Add the oats, salt, desiccated coconut, dried fruit mix and seeds to a large mixing bowl

• In a pan, add in the spread and melt it, slowly adding the coconut sugar to the mix – make sure not to caramelise it as you want it still running to add to the mix. Before it starts sticking, remove from the hob and add to the bowl of dry ingredients

• Now add in the vanilla extract and the almond butter and mix everything together with a wooden spoon until all the oats are covered in the sugary spread and the almond butter is spread out evenly.

• Melt the coconut oil in a pan and use it to fully grease the baking tray. This is great as adds to the flavour of the flapjacks.

• Now transfer the mixture from the bowl and into the baking tray – spreading out evenly into the corners and pat down with your spoon forming a dense / flat tray-bake

• Now drizzle the top of your tray-bake with the maple syrup and then sprinkle the desiccated coconut on top and pop in the oven for 10 – 15 minutes until the mix starts to brown slightly on top (you don’t want to burn them)

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• Remove from the oven and allow the tray to cool down before slicing them into flapjacks. You can cut them into small flapjack bites or if you prefer flapjack bars whatever your portion size of preference!

• They can keep for a week in a lunch box or Tupperware. A perfect afternoon treat with a cup of herbal tea.

#vegan #recipes #flapjacks #baking